Buttermilk Banana-Nut Bread
I’ve been on a life-long search for a perfect loaf of banana bread. Buttermilk Banana Bread may be it!
I can never help myself when I see a great deal on bananas. We often have part-monkey, grandkids who help us eat them. Each day we try to eat a portion, loving that potassium. Still, I often find myself with over-ripe fruit and relish having a few loaves of banana bread in the freezer for overnight guests. With Spring Break on the horizon, I am feeling ready to go!
Tangy buttermilk is the secret ingredient that makes the bread moist and adds so much to the flavor. Also, sugaring the pans, (yes, don’t flour them) gives the crust a crunchy, sweet, bite. Use the same method, butter the pans, and then add sugar, about 2 tablespoons to the pan and swirl it around until it’s well coated. Over the sink, turn the pans upside down and tap to discard additional sugar from pan.
My bread took 55 minutes to bake. Each oven is different, so set your timer for 50 minutes and then add 5 minutes after toothpick testing if needed. After 55 minutes if it’s still not there give it another 5 minutes and it should be done. It will continue to cook as it cools, so don’t over bake it.
Ooooh, I think it is so delicious! Let me know how you like Buttermilk Banana-Nut Bread. Also, I love your suggestions for what you do to adapt it. It’s always so nice when you stop by and thanks for pinning my recipes too!
- 1 cup granulated sugar (plus more for the pan)
- ½ cup salted butter, softened (plus more for the pan)
- 2 medium ripe bananas, brown spotted
- 2 large eggs
- 7 Tablespoons buttermilk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 cups flour, spooned and level
- ½ cup walnuts or pecans, roughly chopped, optional
- Preheat oven to 375 degrees.
- Grease 2 (8x4-inch) loaf pans with butter and coat with sugar.
- Cream butter and sugar with a hand mixer.
- Add bananas, eggs, buttermilk, vanilla, and baking soda and mix until smooth.
- Add flour and mix just until incorporated.
- Stir in nuts if using them and pour into prepared pan.
- Bake for 50-60 minutes until a toothpick comes out with just a few crumbs.
- The edges will be a golden brown and there will be a nice crack down the center.
- Cool completely before removing loaf from pan.
Thanks so much for your visit here. I’m hope this bread recipe is your favorite too!
Sounds good, wish I had a slice now! Using buttermilk in it would be new to me:@)
Thanks Lynn. Try it with the buttermilk. I think you’ll be surprised, buttermilk makes every thing better, even a bath for Earl:@)
I know there have been some great buys on bananas lately for I’ve seen several posts on banana bread lately 🙂 Which is fine with me, I love banana bread, especially banana nut bread. I’ll have to try buttermilk next time!
Well, wouldn’t you know that I happen to have a big old thing of buttermilk in the fridge right now? I had to make a red velvet cake recently. The first one flopped. The second one flopped. The third one was a winner, but I had to buy more buttermilk to make it so am left with the left over.
Said all that to say that I will try to make this if I get a few minutes at home. It will be a perfect thing to bring to my mom when she gets home. She loves banana bread.
HI! Is it Spring in your works yet? Not here yet, we had snow this am. Crazy.
I have my favorite banana bread but will have to give this one a try.
Sending hugs from Nebraska!!!